Sukiyaki Pronounced tskee-yaki

Ingredients

(4 servings)
1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan) 1 Lb. lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces 1 bunch Scallions, cut into 2" lengths, both white and green parts or 1 large white onion, peeled, halved and sliced thick 1 block of fresh tofu, cut into bite sized squares 1-12 oz. can of shirataki (yam noodles) (This is optional as they are very expensive on the east coast) 1-16 oz. can of bamboo shoots, sliced thin 1/2 Lb. fresh bean sprouts 8 fresh brown mushrooms, sliced about 1/4" thick 1/2 c. Soy Sauce 1/2 c. Sugar 1 c. Water 2 T. Sake Mirin or dry sherry

Instructions

Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further. Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in their own 'corner' of the pan, except the scallions. Pour sauce (see following recipe) over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turneverything over and place scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve. Carefully place 1/4 of the meat in each person's bowl. Then immerse the scallions in the pocket you have just created in the skillet. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served. SAUCE: Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.

Serving

Sukiyaki is generally served with rice. Also, to be totally authentic people serve themselves out of the bubbling mass in the center of the table (on a hot dish). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker, and dip it in the egg. This transfers the heat to the egg so you don't scald your mouth. -->

Chirashi-sushi

Chirashi-sushi is not only beautiful but also fabulous taste.

Ingredients

A.For Sushi-Rice
700gram (24 1/2oz) rice
1100cc(18 oz) water
5cm konbu kelp
Sushi vinegar
8Tbs vinegar
6Tbs sugar
3tbs salt

B.Sushi-ingredients
Simmered shiitake mushrooms
5 dried shiitake mushrooms 150cc(5oz) water
1Tbs each sugar, mirin
2Tbs soy sauce
Soboro Chicken topping 400gram(14oz) ground chicken
3Tbs Sugar
3Tbs Mirin
5Tbs Sake
5Tbs Soy sauce
1Tbs vegetable oil
1tbs ginger juice (grind ginger and squeeze)
Golden- thread egg(thin omellet)
3 eggs
pinch salt
8@shrimps
1Tbs sake
simmerd pea
8 peas
boiled in salted water
Salom roe
(if any for decoration)

How to make

A. For sushi rice
(1) Prepare White Rice
(2) Remove white rice from a pan to flat container ( you can substitute bowl). Spread rice and sprinkle vinegar for sushi thoroughly and mix together. And wait until rice as cool as human temparature.

B.Sushi-ingredients
(1)soak dried shiitake mushrooms in 150 cc water until mushrooms become soft.(about 15 minutes) Never get rid of soak brown water which is called mushrooms dashi, because it contains mushrooms good flavor and taste. Remove stems and cut shiitake mushrooms thinly.
(2)Mix mushrooms dashi and sugar, mirin, sake, soy sauce in a pan and simmer until the sauce is almost gone and shiitake mushrooms shining.
(3)To make Soboro Chicken topping.Heat the vegetable oil in a large pan or skillet and stir the ground chicken for 5-10 minutes until the color is white. Add to the pan, together with sugar, Mirin, Sake,Soy sauce, and ginger. Bring to a boil , cover and simmer for 20 minutes until the sauce to gone.
(4)To make golden-thread egg
Beat eggs and add pinch salt and combine. Heat the oil pan and add few vegetable oil and pour few egg and spread widely.
When surface is dry, turn over and cool. Continue to make omellet until egg is gone.
When thin omelets are cold,Roll the omeleets and slice into fine strips.
(5)Put shrimps on a plate and pour sake and wrap .Microwave high to 2minutes.
(6)Enter peas into boiling salted water about 2-3 minutes and soak in cold water to keep green color.
(7)Mix sushi- rice and sushi ingredients. And decorate colurfully.

Japanese Style Pork Cutlet

Serving Size : 4
Preparation Time :0:10
Categories : Pork-Ham

Ingredients:

Preparation Method

1 pound pork loin cutlets

1 1/2 cups medium grain rice

2 cups yellow onions -- sliced

2 cups chicken broth

1/2 cup mirin

1/2 cup soy sauce or oyster sauce

2 tablespoons sugar

4 slices fresh ginger

6 large eggs -- lightly beaten

1/2 cup all-purpose flour

1/2 teaspoon kosher salt

1 pinch black pepper2

1/2 cups panko (or bread crumbs)

1/4 cup oil

green onions -- chopped

1. Prepare rice according to package directions.

2. Before breading cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt and pepper in a second dish, and place the panko in a third dish; set aside.

3. Pound cutlets between sheets of plastic wrap until 1/4-inch thick. Bread cutlets by first dredging both sides in flour mixture, then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a skillet.

4. Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a rack set over paper towels to drain and then to a warming plate in a low oven.

5. Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over medium-low heat until onion is soft, 15 minutes.

6. To serve, place 2 cutlets sliced in 1/2-inch wide strips, on top of some rice, ladle with broth, and sprinkle with green onions.

NOTE: If you don't have "mirin", combine sake/sugar in a combination of 3 sake to 1 sugar. I sometimes serve the broth on the side and have guests take what they desire.

Vegetable Tempura

Makes 4 servings

Ingredients:

Tempura Batter:

1 cup cold water or cold beer1 tablespoon vegetable oil

1 egg yolk1 cup sifted unbleached flour1 tablespoon cornstarch

1 teaspoon baking powder1 teaspoon garlic powder1/2 teaspoon paprika

1 teaspoon salt

Dipping Sauce:

2 tablespoons rice wine vinegar

1/2 cup soy sauce1 teaspoon Mirin

1 tablespoon ginger, grated

1 tablespoon sliced scallions

Preparation:

Batter:

In one bowl, mix all liquid ingredients. In another, mix dry ingredients. Slowly stir wet into dry, making sure to scrape the bottom of the bowl frequently for stray clumps.

Dipping Sauce:

Combine all ingredients in bowl. Stir to combine. Keep Chilled until use.For tempura vegetables, simply drop your choice of veggies (zucchini, mushrooms, broccoli, etc.) into the batter, remove with tongs and drop into hot (350 degrees) peanut oil until golden brown. Serve with dipping sauce on the side.